Risotto, at its core, is a naturally vegan dish. The base of the recipe is simple—rice, broth, and aromatics—but to achieve that creamy, luxurious texture, traditional Italian recipes often rely on adding parmesan cheese. This is where swapping for a vegan parmesan comes in, and the results are simply delicious. Our Gondino vegan parmesan cheese is the perfect vegan alternative, capturing the authentic flavor and creamy texture of traditional Italian cheeses. It makes the substitution easy, elevating the dish with rich flavor that is as satisfying as its dairy counterpart.

We’re especially grateful to Pascal for this mouthwatering truffle risotto recipe, which takes the classic Italian dish to a new level. The addition of truffle oil brings an irresistible depth of flavor, and using Gondino vegan parmesan completes the dish beautifully, adding a creamy, tangy finish that perfectly balances the earthiness of the truffles.

Fun Fact About Risotto: While risotto is beloved throughout Italy, it’s particularly associated with the northern regions, like Lombardy and Piedmont, where rice fields are abundant. Risotto is often prepared as a comforting, creamy dish, but its versatility allows it to be enjoyed in many variations, from seafood risottos to veggie-filled versions.

Ingredients:

• 2 cloves of garlic, finely chopped
• 2 shallots, chopped
• 200g risotto rice (preferably Arborio)
• 50ml white wine
• 1 liter mushroom stock
• 30g Gondino vegan cheese, grated
• 1 tbsp truffle oil
• 300g mixed mushrooms, sliced
• 1 zucchini, diced
• 2 lumps of salty vegan butter
• Salt and pepper, to taste

Instructions:

1. Prepare the Vegan Stock:
   Bring a pan with the water and vegan stock cube to a boil. In the meantime, finely chop the shallots and garlic.
2. Sauté the Shallots and Garlic:
   Heat a knob of vegan butter in a heavy-bottomed pan over medium heat. Fry the shallots until translucent, then add the garlic and a dash of truffle oil. Fry briefly to release the aroma.
3. Cook the Risotto Rice:
   Add the risotto rice to the pan and fry the grains until they become translucent. Deglaze with the white wine, letting the rice fully absorb the liquid.
4. Add the Stock:
   Begin adding the warm vegan stock to the rice, one ladle at a time, stirring often. Allow the rice to absorb the liquid before adding more. Repeat this process until the rice is cooked but still has a nice bite. This will take around 20 minutes.
5. Prepare the Vegetables:
   While the rice cooks, fry the mixed mushrooms in a little vegan butter until golden brown and soft. Cut 1/2 zucchini into cubes and fry with the mushrooms. Thinly slice the remaining zucchini and grill it in a grill pan for a couple of minutes.
6. Finish the Risotto:
   Once the risotto rice is cooked, stir in the Gondino vegan cheese and a knob of vegan butter. Allow this to melt into the rice, creating a creamy, indulgent sauce.
7. Assemble the Dish:
   Spoon the risotto into serving dishes. For a decorative presentation, place a cooking ring on a plate and line the inside with two slices of grilled zucchini. Spoon the risotto into the ring until it’s filled to the top. Gently lift the cooking ring and divide some mushrooms over the top. Sprinkle with extra Gondino vegan parmesan for an extra cheesy touch.

This truffle vegan risotto recipe is the perfect dish to elevate your dinner. It’s a stand-alone masterpiece that doesn’t need anything extra to complete your menu. Whether you're hosting a dinner party or simply treating yourself, this Italian vegan classic is sure to impress. Try it today and tag us on Instagram with #VegalianoEats to share your creations with us!

Tip: For an even more intense truffle experience, swap the classic Gondino vegan parmesan cheese for the Truffle flavor, which amplifies the rich, earthy truffle flavor and makes the dish even more luxurious.